Sourdough Tortillas

Name: Sourdough Tortillas
Prep time: 30 minutes
Total time: 1.5-2 hours
Yield: 8 tortillas
Cuisine: American
Ingredients: 250g all-purpose flour; 100g sourdough discard; 60g warm water; 25g olive oil or lard; 5g salt

BeginnerPrep: 30 minutesTotal: 1.5-2 hoursYield: 8 tortillas

Once you make tortillas from scratch, you can't go back to the plastic-wrapped ones. These use sourdough discard for a subtle tang and extra tenderness. They puff up on a hot skillet, stay pliable for hours, and take about the same time as driving to the store.

Ingredients

250gall-purpose flour(100%)
100gsourdough discard-- straight from the fridge
60gwarm water-- adjust as needed
25golive oil or lard-- lard makes them more pliable
5gsalt

Instructions

1
Combine the flour, discard, warm water, oil or lard, and salt in a bowl. Mix until a dough forms. The dough should be soft and slightly tacky but not sticky. Add water a teaspoon at a time if it's too dry, or flour if it's too wet.
2
Knead the dough for 3-5 minutes on a clean surface until smooth and elastic. This isn't bread -- you're just building enough gluten for the tortillas to be pliable without tearing.
3
Divide the dough into 8 equal pieces and roll each into a ball. Cover with a towel and let them rest for 30-60 minutes. This relaxes the gluten so the dough rolls out easily.
If you skip the rest, the dough will spring back like a rubber band when you try to roll it. The rest isn't optional.
4
On a lightly floured surface, roll each ball into a thin round about 20cm (8") in diameter. Rotate the dough as you roll to keep it circular. They don't have to be perfect circles -- rustic is the look.
5
Heat a cast iron skillet or heavy pan over medium-high heat. No oil needed.
6
Cook each tortilla for 45-60 seconds per side. You'll see bubbles forming and the surface will look matte and set. Flip when brown spots appear on the bottom. Some will puff up like balloons -- that means you nailed it.
7
Stack finished tortillas in a clean kitchen towel to stay warm and pliable. Serve immediately, or store in a bag at room temperature for 2-3 days. Reheat briefly in a dry skillet.

Tips

Lard makes a more authentic, pliable tortilla than oil. If you have it, use it.
Hot skillet, short cook time. If the tortillas are getting stiff, your pan might not be hot enough or you're cooking them too long. You want color but not crunch.
Roll them thin. Thick tortillas taste doughy. You should almost be able to see through them when you hold them up to a light.
These freeze well. Stack with parchment between each tortilla, wrap tightly, and freeze for up to 3 months. Thaw at room temperature or reheat frozen in a dry skillet.

Sourdough Tortillas

BeginnerPrep: 30 minutesTotal: 1.5-2 hoursYield: 8 tortillas

Ingredients

250gall-purpose flour(100%)
100gsourdough discard-- straight from the fridge
60gwarm water-- adjust as needed
25golive oil or lard-- lard makes them more pliable
5gsalt

Instructions

1
Combine the flour, discard, warm water, oil or lard, and salt in a bowl. Mix until a dough forms. The dough should be soft and slightly tacky but not sticky. Add water a teaspoon at a time if it's too dry, or flour if it's too wet.
2
Knead the dough for 3-5 minutes on a clean surface until smooth and elastic. This isn't bread -- you're just building enough gluten for the tortillas to be pliable without tearing.
3
Divide the dough into 8 equal pieces and roll each into a ball. Cover with a towel and let them rest for 30-60 minutes. This relaxes the gluten so the dough rolls out easily.
If you skip the rest, the dough will spring back like a rubber band when you try to roll it. The rest isn't optional.
4
On a lightly floured surface, roll each ball into a thin round about 20cm (8") in diameter. Rotate the dough as you roll to keep it circular. They don't have to be perfect circles -- rustic is the look.
5
Heat a cast iron skillet or heavy pan over medium-high heat. No oil needed.
6
Cook each tortilla for 45-60 seconds per side. You'll see bubbles forming and the surface will look matte and set. Flip when brown spots appear on the bottom. Some will puff up like balloons -- that means you nailed it.
7
Stack finished tortillas in a clean kitchen towel to stay warm and pliable. Serve immediately, or store in a bag at room temperature for 2-3 days. Reheat briefly in a dry skillet.

Tips

Lard makes a more authentic, pliable tortilla than oil. If you have it, use it.
Hot skillet, short cook time. If the tortillas are getting stiff, your pan might not be hot enough or you're cooking them too long. You want color but not crunch.
Roll them thin. Thick tortillas taste doughy. You should almost be able to see through them when you hold them up to a light.
These freeze well. Stack with parchment between each tortilla, wrap tightly, and freeze for up to 3 months. Thaw at room temperature or reheat frozen in a dry skillet.